Category Archives: ITALIAN CUISINE

SPAGHETTI IN A BASIL CREAM SAUCE

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This is another one of those “I’m too tired to cook but I want a comforting pasta dish for dinner” recipes. Because you just gotta know that this dish takes no time at all to prepare. (OK, it takes thyme, but no time!) (Sorry – the devil made me do it!) Anyway, there is close to no effort involved in getting this sauce ready to receive freshly cooked al dente spaghetti. (And yes, I know, many recipes of this ilk call for penne pasta. But my heart belongs to spaghetti, so spaghetti it is at our home a lot of the time. But of course, you can choose any old pasta shape you want. Just don’t cook the pasta before it’s time*, or past al dente, and we can remain friends.)

So, the other evening I decided pasta would be lovely for dinner. And along side the pasta, a big old green salad dressed with a simple vinaigrette. So that was dinner. And even chopping a few veggies for the salad, I was done within an hour. And at the tortoise like speed at which I now find myself moving, that ain’t bad for this old gal. OK, the vinaigrette was already prepared, but still, dinner on the table in an hour is just fine in my book.

Now, on to how this sauce tastes. I’d be lying if I said this was the best thing I ever tasted. Because that distinction belongs to my father’s older sister Louise’s homemade salami, which I last tasted when I had just turned 16. (I know that for a fact, because I drove most of the way to Nebraska because I had just gotten my driver’s license.) But to this day, I still remember that delicious salami. It made quite the impression. And since you might also be interested to know, her fried chicken was also absolutely sensational. And it’s not just my memory alone that can recall how outstanding our Aunt Louise’s food was, because my brother Phil also used to wax poetic about her cooking. And he was 4 years younger than me! We were just too young at the time to ask for recipes or even realize that older people might not always be around. But wonderful memories still abound. And that includes wonderful memories of my dear brother. (And yes, I miss my little brother.)  

So, is this the best dish I ever tasted, no. Is it a dish I look forward to enjoying again and again, yes indeed! But about the thyme.

Somewhere I read that basil and thyme go well together. I was a bit apprehensive, but I though just a modicum of dried thyme might be a nice addition. And yes indeed, a great combination. It’s like the thyme is there in the background to lift the basil to new heights. You don’t really recognize the thyme flavor, but you know something is there that you really like. So please leave it in the recipe when you decide that this simple pasta dish is just what the doctor ordered.

As always, try new dishes, but keep your favorites always available. Life is fleeting, so treasure the wonderful times you’ve already had, but make new memories, even during this impossibly ugly pandemic. Someday, when we all look back on this, I pray that we can once again surround ourselves with our families and friends and celebrate together. Peace and love to all.

4 T. (½ stick) unsalted butter

¼ c. finely chopped onion

2 lg. garlic cloves, finely minced   

½-¾ c. loosely packed fresh basil chiffonade, plus more for garnish

¼ tsp. dried thyme

½ c. whole milk

½ c. heavy cream

½ tsp. kosher salt

freshly ground black pepper

4-6 oz. thin spaghetti, cooked barely al dente (save some of the cooking water)

freshly grated Parmesan or Pecorino-Romano cheese

Melt the butter in medium sized fry pan. Add onion and cook until soft and translucent. Add the garlic, basil, and dried thyme and cook for 1 minute. Add the milk, heavy cream, salt, and pepper; cook until thoroughly heated. Transfer the pasta into the sauce using a pair of tongs and let it cook for a minute or two until the sauce thickens. If the sauce gets too thick or you feel a little more sauce would be nice, stir in a small amount of the pasta water. Adjust seasoning. Serve immediately. Pass the cheese.

*It truly makes a difference if you don’t cook pasta ahead of time, drain it, and make it wait for the sauce to be prepared. If anything is required to wait, the sauce is much the better choice.

    

SPAGHETTI IN A SPICY ARRABBIATA (ANGRY) SAUCE

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Now I know there are evenings when all you want is to spend as little time as possible in your kitchen while at the same time serving a delicious and soul satisfying pasta dish to your family. So as the saying goes, “have I got a deal for you”! Now that I have you all excited, I better add a warning. This is probably not a dish young children would appreciate. It is also a dish that anyone whose stomach responds poorly to spicy food might also want to avoid. Not that this dish is super spicy. In my opinion it is not. And I’m kind of a wimp when it comes to spicy food. But everyone’s stomach and taste buds are different. And as much as someone might enjoy an all heat 5 star experience at the moment, there can be a world of hurt that follows if your mouth and your stomach are not in full accord to begin with. (Like wine for me. My mouth loves wine. My stomach, not so much!)

Anyway, before I begin telling you how wonderful and easy this dish is to prepare, I felt it only fair to provide you with the whole story. (It’s called a disclaimer.) Now where was I? Oh yes – telling you how delicious and easy this dish is to prepare. But first, how we discovered the true meaning of “arrabbiata”.

The best arrabiata we ever tasted was in the Eastern part of Italy as we traveled from the Amalfi Coast towards the Adriatic Sea. Our travels took us just north of the Gulf of Taranto with a one night landing in the small town of Bernalda (near Mataponto, if that helps) at what was essentially a modern, business man’s, no frills hotel. We arrived hungry, and as luck would have it, lunch was still being served. But we were informed that the lunch menu was limited to just a few items. Mr. C. chose arrabiata and I went for something else. Mine was excellent, but not nearly as memorable as Andy’s choice. I really could not stop myself from taking small bites of his pasta throughout the meal. That meal at this humble hotel restaurant was the first of many fabulous meals we experienced as we traveled north along the Adriatic. And a wonderful surprise because that part of Italy is much less frequently visited than along the eastern, middle, and northern part of the country. And because the tourist trade is not as prevalent in that part of the country, we had not expected to be so royally treated and served such amazing food along our chosen route. But we were. And I can tell you true, if you want to experience the best that Italy has to offer, go off the beaten track. We are still reeling from the experience, and it was seven years ago! But, back to arrabbiata. (I so easily get distracted.)

This is probably one of the easiest red pasta sauces you will ever prepare. It takes hardly any time to produce a deeply flavored sauce that hasn’t had to spend several hours simmering. So while it burbled away, I made salad dressing, toasted up some croutons, threw some lettuce and romaine through my salad spinner, grated up some pecorino-Romano cheese, and cooked perfect al dente spaghetti. Ta da – dinner on the table.

So give this sauce a try. It’s just as good as the one we had in Bernalda and a heck of a lot easier to obtain. You will also find another really wonderful recipe for Pasta with Arrabiata Sauce on this blog. It too is delicious, and just enough different to give you a choice. Whichever recipe you choose, you are in for an Italian treat.

Two “B”, or not two “B”, that is the question. And yes, you will see this angry sauce spelled with either one “B” or two. But the spelling we learned while in Bernalda contained only one “B”. However, I have since learned that the correct spelling contains double Bs. So “B” it!)

As always, have fun trying new recipes. It’s always good to expand the bounds of your comfort zone. And in such a safe way as trying out new dishes, pretty much a safe way to do so. Peace and love to all.

¼ c. extra virgin olive oil

4 cloves garlic, finely minced

½ tsp. crushed red pepper flakes (more or less to taste) (I use a scant ½ teaspoon – perfect for Mr. C. and me)

1 tsp. kosher salt

freshly ground black pepper

3 T. dry red wine

1 tsp. brown sugar, packed 

1 (28-oz.) can crushed or whole tomatoes in sauce (Italian if possible – I use Cento brand)  

8 oz. spaghetti, cooked al dente   

1-2 T. pasta cooking water, if needed

¼ c. fresh basil chiffonade, plus more for garnish

freshly grated pecorino-Romano cheese (Parmesan in a pinch)

Heat the olive oil in a medium sized covered Dutch oven. Add the garlic and cook over low heat for a few minutes until the garlic has softened and turned a light, golden brown. Stir often to make sure the garlic doesn’t burn. If it does, start over!

Stir in the crushed red pepper flakes, salt, and black pepper. Let the ingredients dance around the pan together for about a minute before pouring in the wine. Leave alone until the wine has all but evaporated. Then stir in the brown sugar and crushed tomatoes. Bring just to a boil, reduce heat, cover, and simmer gently for 20 minutes. Remove lid and simmer another 10-15 minutes or until the sauce has had a chance to thicken a bit, stirring occasionally. 

Transfer the al dente pasta into the sauce using a slotted spoon or spider strainer. Stir in pasta water if the sauce is too thick, then add the basil*. Simmer for a couple of minutes to blend flavors. Taste and adjust seasoning. (The sauce should be thick, but not so thick that it almost forms chunks. You want the sauce to lovingly cling to every surface of the pasta.)    

Serve the pasta hot, topped with additional basil. Pass the grated pecorino-Romano cheese.

*It is always best to add fresh basil towards the end of any cooked recipe calling for fresh basil. It can become bitter if added too soon. Plus it gives the sauce (or whatever dish you are preparing) that fresh herby basil flavor we all adore.

FAST AND EASY ITALIAN SAUSAGE PASTA

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Now this is what I call an easy recipe. Hardly any prep work, and a resulting product that smacks of hours of simmering, when in reality, very little time is actually involved. And the results – absolutely divine.

I think sometimes we cooks over think and over ingredient dishes that should be left simple and basic. Good Italian sausage already has a lot of flavor. But I am as guilty as the next cook of not allowing just a few simple ingredients to speak for themselves. I’m always trying to over achieve, when almost any dish I prepare would probably be better served (literally and figuratively), if basically left simple. And this pasta sauce is a prime example. Simple ingredients, not a lot of time involved, and a taste that is pure Italian.

So if you are also one of those cooks like me that is always trying to make dishes more complex than necessary, give this recipe a try. You too might learn a valuable lesson. Of course with me, being older than dirt, the lesson might not stick. But if you are younger, and have a more flexible mind, you might be able to learn restraint. (It really is too late for me.) But I have confidence that those of you who are still learning might take advantage of what I am just now realizing at my advanced age. It’s the old do as I say, not as I do “thing”.

One thing I can promise you however, that regardless of your age or culinary experience, you are going to love this pasta dish. It’s clean tasting, simple, and reminiscent of late afternoon dinners in sunny Italian courtyards filled with happy diners, drinking young red wine, and dunking crusty, chewy, freshly baked bread in seasoned olive oil. (Oh how I love Italy.) So to all – keep striving for excellence.

I’ve been thinking lately of Corinthians 13:11, which has always been a part of scripture I truly felt was pertinent to everyday life. Now more than ever. “When I was a child, I talked like a child, I thought like a child, I reasoned like a child: When I became a man (woman), I put the ways of childhood behind me.”

It’s not easy being an adult. It’s a whole lot of hard work, often unrecognized or properly appreciated. It’s simply a whole lot easier to act like a child, than to think, react, and comport oneself as an adult. But especially now, all of us have a huge challenge. Especially parents of young children. How you manage your self during this difficult time is the lesson your children will be learning and taking with them into adulthood. So be kind, be loving, and be sensitive to the needs of those around you. I salute each and every one of you. And I pray for a better tomorrow for all of us. Peace and Love to all.

2 T. extra virgin olive oil

1 lb. bulk Italian sausage

¾ c. finely diced onion

2 garlic cloves, finely minced

¼ c. dry white wine

1 (14.5 oz.) can diced tomatoes (preferably Italian)

pinch crushed red pepper flakes

2 tsp. Italian seasoning

½ tsp. kosher salt

freshly ground black pepper

4-6 oz. penne pasta (or pasta of choice) cooked al dente

freshly grated Parmesan cheese

Heat the olive oil in a medium sized skillet over medium-high heat. Cook the Italian sausage until browned, breaking it up as it cooks. Add the onion and cook until soft and translucent, 4-5 minutes. Add the garlic and cook for one minute.

Add the white wine and cook until all the liquid is evaporated. Add the canned tomatoes, including liquid, crushed red pepper flakes, Italian seasoning, salt, and pepper. Bring to a boil, reduce heat to medium and simmer, uncovered, for 7-8 minutes or until most of the liquid is evaporated. Adjust seasoning.

Add the al dente pasta, and about a fourth cup of Parmesan cheese. Pass extra Parmesan at table.

 

OLIVE OIL DIPPING SAUCE

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OK, so the sourdough breadsticks I made a couple of days ago were alright, but they simply were not up to my demanding standards. So I’ve developed another recipe and plan to give it a try in a few days. But the olive oil dipping sauce I made to go with the breadsticks was outrageously delicious! In fact, it was so good, that when I tasted it (for quality control purposes only, I assure you), I had to speak sternly to myself not to polish off the whole bowl before I could serve it to our guests. (Socially distancing, of course!)  

Now you should know, that really good bread dipped in an olive oil based dipping sauce is absolutely revered in our household. We love Italy for many reasons. And among those reasons, their crusty and chewy bread and olive oil dipping sauces are right up there at the top of the list. But I have to say, this dipping sauce beats most of the sauces we knocked down in Italy, hands down! I know – that’s saying a lot! But I’m going to stand fast on this statement! Because, and I know this is going to sound terribly conceited, this dipping sauce is one of the best I have ever tasted. And baby, I have tasted some winners over the years.

In my humble opinion, this sauce takes the blue ribbon, the cake (in a good way), and if there were a Nobel Prize for culinary excellence, I truly believe this olive oil masterpiece would win at least an honorable mention. So yes, I really like this dipping sauce and expect you will too!

Now I know perfecting an olive oil dipping sauce is nothing compared to finding a cure for cancer, solving racial inequities seemingly endemic to every culture, helping radical American gun lovers understand that the writers of the second amendment surely would not have endorsed the use of assault weapons had they been in existence at the time the amendment was set into law, or being able to effectively explain the first sentence of the 14th amendment (all persons born or naturalized in the United States and subject to the jurisdiction thereof, are citizens of the United States and the state wherein they reside) to certain politicians currently residing in Washington DC. But it’s a good start towards culinary enlightenment. (And yes, I am VERY TIRED OF AND TOTALLY DISCUSTED WITH much of what is happening in our country today. In my opinion, IT IS TIME FOR A CHANGE!)  

Now if you simply can’t wait for me to publish a recipe for sourdough breadsticks, you can always bake up a batch of my Soft and Chewy Breadsticks. Not made with sourdough starter, but absolutely delicious. And dunked in this dipping sauce – heaven!

As always, stay informed, stay connected, and stay the hell away from people who refuse to wear masks in public! Namaste

½ c. extra virgin olive oil

1 garlic clove, finely minced

2-3 tsp. drained capers, mushed*

1 T. finely grated Parmesan cheese

pinch crushed red pepper flakes

½ tsp. Italian seasoning

¼ tsp. dried oregano, crushed

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

pinch granulated onion

pinch dehydrated parsley

Whisk or shake all together. Store in the refrigerator. Serve at room temperature with crusty Italian bread or breadsticks. Also, terrific drizzled over Caprese Salad (fresh mozzarrela cheese, fresh basil leaves, and thick sliced tomatoes).

*reduced to a soft, wet, pulpy mass.

        

ITALIAN SAUSAGE AND CANNELLINI BEAN CHILI

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It all started with me wanting to try out a recipe for sourdough cornbread. (And I know, sourdough and I appear to be joined at the hip these days. But I love everything sourdough, so why not a sourdough cornbread? After all, many cornbread recipes include buttermilk. Which is also sour. So logic dictates that sourdough cornbread should be delicious. And BTW – it is! Recipe to follow in the next couple of days.)

Anyway, I wanted to try out my recipe for sourdough cornbread yesterday so that I could serve it last evening. So I got to thinking about what to serve with the cornbread? Mr. C. and I love chili. We also love Italian food. So why not a chili that smacks of Italy, with a bit of Southwestern flavor thrown in for good measure. (And authenticity.)

So yesterday, I went on line looking for a chili recipe containing Italian sausage and cannellini beans. And there it was on the reneeskitchenadventures.com site. Of course I messed with the recipe, but I am pleased to give credit to Renee for the bones of this delightful dish.

Now, who knew Italian and Southwestern flavors would mix so well? But OMG, this was one of the best pots of chili I have ever produced, much less tasted. And ever so easy to prepare. But Italian seasoning and diced green chilies in the same recipe? Radical to say the least. But isn’t that fun! And what cooking should be all about! Coaxing the best out of every single ingredient you use. Sometimes it feels like magic to me. How a smattering of this and a dash of that can make such a difference to the final product. Of course there is one combination of ingredients I know I will never prepare. But none the less, it’s fun to imagine. For your reading pleasure: The well-known incantation of the Three Witches in Shakespeare’s Macbeth.

Double, double toil and trouble;
Fire burn and cauldron bubble.
Fillet of a fenny snake,
In the cauldron boil and bake;
Eye of newt, and toe of frog,
Wool of bat, and tongue of dog,
Adder’s fork, and blind-worm’s sting,
Lizard’s leg, and howlet’s wing,
For a charm of powerful trouble,
Like a hell-broth boil and bubble.

As always dear friends and far-flung readers – stay safe, stay inspired, stay positive, and keep smiling. (Even if no one can tell you’re smiling under your mask!) Oh – and make this chili. It’s really great!

1 T. extra virgin olive oil, plus more for drizzling

1 lb. bulk Italian pork sausage (I use sweet Italian sausage from our IGA on Camano Island)

1 med. onion, chopped

1½ c. diced bell pepper (red, orange, yellow, green – or a combination)

3 cloves garlic, minced

2 tsp. ground cumin

2 tsp. Italian seasoning

1 tsp. fennel seeds

1 tsp. dried oregano (preferably Mexican)

¼ tsp. kosher salt

1/8 tsp. crushed red pepper flakes, opt.

freshly ground black pepper

14 oz. can diced tomatoes (preferably Italian)

4 oz. can diced green chilies

2½ c. vegetable stock  

2 c. cooked cannellini beans*

Heat the olive oil in a large, covered Dutch oven. Add the meat, breaking it into small pieces as it browns. Remove the cooked sausage and set aside.  

Add the onion and peppers to the Dutch oven. Cook until the onion begin to soften. Add the garlic; cook for one minute.

Stir in the cumin, Italian seasoning, fennel seeds, oregano, salt, crushed red pepper flakes, and black pepper.    

Add the canned tomatoes with juices, green chilies, and vegetable stock. Bring to boil, reduce heat, cover, and simmer for a good hour.

Just before ready to serve, add the reserved meat and the cooked cannellini beans and bring back to a boil. Adjust seasoning.

Serve in soup bowls. Pass the extra virgin olive oil. A small drizzle on top of the soup tastes mighty fine. And corn bread is perfect on the side.

Note: And while I know you are wondering why I don’t just leave the cooked Italian sausage in the pot the whole time, I believe my reasoning not to do so is sound. Unlike ground beef, which is inherently fairly uninspired tasting, Italian sausage is replete with flavor. (The spices bring a lot of the flavor to the mix.) If you leave the cooked sausage in the broth for too long, all that yummy concentrated flavor will be leached away. Yes the flavor will still be in the saucy part. But it’s really nice to bite into a piece of Italian sausage that still tastes like Italian sausage!    

*You can use canned cannellini beans, but I prefer to cook the beans myself. And no, you don’t have to soak the beans overnight or cook them in an instant pot. When I’m in a hurry, I simply wash the dried beans, place them in a covered pot, add lots of water, bring the water to a boil, reduce the heat, cover the pot, and let the beans gently simmer until they are tender. I check the pot every 30 minutes or so. When the beans are getting close to being done, I add salt to the water.

When the beans are finished cooking, I take the pot off heat and just let the beans sit in the water until I’m ready to add them to the chili.

(I realize my way of cooking beans goes against convention. Soak the beans the night before, etc. But most of the time, I am not efficient enough to know the day before what I am going to serve for dinner the next evening. That takes planning. I just happen to take a much more relaxed approach to the whole undertaking.)  

LEFTOVER MEATLOAF SOUP

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Most of the time, when I’m in my right mind that is, I prepare meatloaf and form it into 2 loaves. We eat one, and I freeze the other one for later use. Well our lives are a bit screwy right now (I blame it on cabin fever) and although I formed and baked the meatloaf as usual, I forgot about freezing the second loaf. (OK, I got lazy and let it sit in the refrigerator longer than originally planned.) And since we had loved the meatloaf the first night and enjoyed the meatloaf for lunch the next day, by the third day when I suggested a hot meatloaf sandwich for dinner, Mr. C. who is the resident leftover lover, turned a bit pale. Too much of a good thing really is too much! So, how to change things up a bit to disguise the fact that we were going to eat meatloaf 3 days in a row!

Now, to my knowledge, there is not a dish that remotely resembles Italian cuisine that Mr. C. doesn’t like. Me too. So I thought to myself, why not make an Italian style soup that just happens to contain square meat balls. (Your quasi oxymoron for the day.) After all, I had used Italian sausage along with ground beef in the making of the meatloaf. So I proceeded to concoct a soup that I felt would totally wipe out any latent thoughts of meatloaf from Mr. C’s memory. The recipe you find below is the result of the extreme effort it took me to come up with this dish. Not!!

So if you ever find yourself with extra meatloaf, and want to use it in a new and delicious way, give this soup a try. Easy to prepare, simple straight forward ingredients, and hardly any prep time involved.

But don’t limit yourself just to soup. The chunked up meatloaf could just as easily have been used as an ingredient in a rich tomato sauce served over al dente spaghetti. Or as a savory meat topping for pizza. Or part of a heavenly, cheesy lasagna. There are simply endless possibilities.

But I must say, this savory soup really hit the spot the other evening. And served as a reminder of what we love so much about Italy. And since we won’t be going to Italy this year, or anywhere else for that matter (boo coronavirus), it was lovely to dine on a dish that evoked great culinary memories. In a word, the soup was bellissimo!

As always, peace and love to all.

1 T. extra virgin olive oil

½ c. chopped onion

1 med. carrot, diced

1 c. diced celery

2 garlic cloves, finely chopped

3 c. beef broth

1 (28-oz.) can diced tomatoes (Italian preferably)

¼ c. red wine (I use Gallo Hearty Burgundy)

1 tsp. dried Italian seasoning

pinch crushed red pepper flakes

freshly ground black pepper

1 c. lightly packed chopped spinach  

½ c. dry elbow macaroni, cooked al dente

2 c. diced leftover meat loaf (or how much ever you have)

freshly grated Parmesan, Pecorino Romano, or asiago cheese – for table

Heat the olive oil in a large covered pan. (I use my Le Creuset Dutch oven.) Add the onion, carrot, and celery. Sauté until the onion is tender.

Add the garlic and cook for 1 minute.

Add the beef broth, diced tomatoes, red wine, Italian seasoning, crushed red pepper flakes, and black pepper. Bring to a boil, reduce heat, cover, and simmer for 30 minutes or until the carrot is tender.

Just before you plan to serve, stir in the spinach, cooked pasta, and meatloaf. When everything is hot, you are ready to serve. Pass the grated cheese. (And don’t worry if the meatloaf chunks fall apart, who cares! The soup will still be perfect.)

And no, I don’t advise cooking the pasta right in the soup. (Don’t really want to thicken the broth.) But it’s your soup. So carry on however you wish.

     

ITALIAN SAUSAGE AND VEGETABLE SPAGHETTI

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You know the old saying “you can’t teach an old dog new tricks”, well that doesn’t necessarily apply to “older” cooks like myself. Because I learned a terrific new trick when I found the foundation for this recipe on the inspiredtaste.net website.

Ever heard of dried mushroom powder? Well, if you have congratulations. But why in the heck didn’t you let me in on the secret? Of course if you’ve never heard of it either, you’re off the hook. But boy oh boy, regardless, you are going to be very glad you are reading this post today.  

Dried mushroom powder is the real deal. And to think I’ve been using dried mushrooms for years, but never thought to grind them up. Bogles my mind to realize the number of things I do know about cooking, compared to the extraordinary amount of ingredients, techniques, cooking secrets, etc. I have yet to learn. It’s so exciting! I absolutely love to learn. And if it’s about food, well then, all the better! But before I learn and share any more culinary secrets with which to thrill and amaze you, let’s talk more about dried mushroom powder. And yes, it’s just like it sounds. Dried mushrooms finely ground in a blender or spice grinder.

But why bother to make dried mushroom powder you might ask. Why not just use re-hydrated pieces of dried mushrooms in this or any other recipe? Well there are two very good reasons. 1) Dried mushroom powder adds an extra depth of flavor to dishes without adding bulk or texture. Great in soups, stews, pasta sauces, or any dish that might benefit from a bit of umami* (savory or “meaty”) flavor. 2) Not everyone likes mushrooms. And finding a piece of dried mushroom in a dish might be enough to make them unwilling to even give the dish a try. But when added as an ingredient that they can’t see, well, all’s fair in love and fine dining as far as I’m concerned.

And speaking of fine dining – this pasta dish is so good as to be outrageous. Easy to prepare, takes little time to cook, and looks like a million dollars.

So please give it a try. And as far as dried mushroom powder goes, I really couldn’t taste any fungi in the sauce. But there was just this “something” that added richness without smacking you in the face with its inclusion. Some might use the word “subtle” even. But that may even be too strong a word. Oh heck, just make this dish and see for yourself. And yes, I will be adding mushroom powder to many of the dishes I serve from now on. Both new and old favorites.

So as always – peace, love, and great pasta to all.       

4 T. extra virgin olive oil

1 lb. bulk Italian sausage

1 c. chopped onion

3 garlic cloves, minced  

1 tsp. dried oregano

½ tsp. fennel seed

pinch crushed red pepper flakes

½ tsp. kosher salt

freshly ground black pepper

2 T. tomato paste

1 (28-oz.) can whole or diced tomatoes (Italian if possible)

1 c. drained and roughly chopped roasted red peppers

1 T.  mushroom powder, opt. – see note below (I used ground porcini mushrooms)

1 c. small chunks of zucchini or yellow squash

8 oz. spaghetti, cooked al dente (save some of the water)

4 loosely packed cups of cut spinach leaves

1/3 c. fresh basil chiffonade

grated Parmesan, Pecorino-Romano, or Asiago cheese for serving

Heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up as it browns. Using a slotted spoon, remove the sausage to a container. Set aside.

Add the onion and sauté, stirring occasionally until translucent; about 5 minutes. Add the garlic and cook for 1 minute.

Stir in the oregano, fennel seed, crushed red pepper flakes, salt, and pepper. Cook for about 5 minutes.

Stir in the tomato paste, canned tomatoes, roasted red peppers, mushroom powder, and zucchini chunks. Bring to a low simmer and cook for about 5-10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce. Stir in the cooked sausage. Let burble for a couple minutes.

Take the sauce off the heat. Stir in the spinach and basil. Taste and adjust seasoning. Toss in the al dente spaghetti, and leave alone for a minute or so to allow the pasta time to absorb some of the sauce and to let the spinach wilt. (If the pasta seems dry, add about a quarter cup of the pasta cooking water. Still dry, a bit more water.) Toss again, serve, and pass the grated cheese. 

Dried Mushroom Powder: Can be purchased online or you can make mushroom powder at home. Start with any type of dried mushrooms. Place in your blender or spice grinder and let it whirl. (My spice grinder is an inexpensive coffee grinder dedicated just for the purpose of grinding herbs, spices, and anything other than coffee!)

Store mushroom powder in an airtight container. Great for adding depth of flavor to almost any dish that calls for mushrooms.

* Umami is one of the five basic tastes, along with sweet, bitter, salty, and sour. It was classified as such over a century ago and is best described as a savory or “meaty” flavor. The word “umami” in Japanese means “a pleasant savory taste.”

ITALIAN MEATBALL SOUP WITH VEGETABLES AND MACARONI

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OK, if truth be told, I only made this soup because I had frozen meatballs in the freezer that I had planned to use on our recent trailer trip. But because we decided the smart thing to do was turn tail and head directly for home 2 weeks early because of the coronavirus scare, some of the frozen pre-made items I had planned for dinners on the road didn’t get eaten. And then when we got home, and eager to get the trailer cleaned and perishables off-loaded, we just kind of threw the frozen items in our home freezer. Fast forward a few weeks, and I remembered the meatballs and decided they should be eaten, sooner rather than later. And not really being in the mood for spaghetti and meatballs, and kind of hungry for soup, I developed this recipe.

Now I realize that if you don’t happen to have meatballs in your freezer, this recipe might take more energy and work than you are willing to expend. But for those of you who do have the time and energy, build a pot of this soup in the near future. It is pretty darned delicious, if I do say so myself. (Really – goes without saying. If I didn’t think this soup was great, it wouldn’t be on this site!) And while you’re at it – make a double or triple batch of the meatballs. Then freeze what you don’t need.  Then next time you get a hankering for meatball “whatever”, you’re set and ready to go.

Now, if you don’t have a lot of time for food preparation, but like the idea of a vegetable soup using ground beef, give a gander at my recipe titled Ground Beef and Vegetable Soup. (Catchy name, right?!?!) Anyway, just as delicious, but less time consuming to prepare.

Actually, you could build this soup very easily by simply frying a pound of ground beef, or even a pound of Italian sausage, before frying the onion, carrots, celery, etc. The soup would still have a lot of flavor, but you might lose points on presentation. But then again, who gives a flying fig about presentation while being confined to quarters during this coronavirus crisis! You’re probably already going slightly deranged balancing working from home, keeping your family members from killing each other, trying to explain to your pets while you and your family are always underfoot, and trying to figure out who that crazy looking person is in your bathroom mirror! Like I said – presentation, although nice, can wait until you are once again your normal, terribly efficient kitchen Goddess or God.

In the meantime, stay sane, hold fast to your sense of humor, and keep cooking yummy food, even if it’s just for yourself. As always, peace, love, and an extra serving of patience to everyone.

Meatballs:

1 egg

1 T. milk

¾ tsp. kosher salt

freshly ground black pepper

1 tsp. Italian seasoning

¼ tsp. granulated garlic

2 tsp. finely chopped parsley

½ c. finely chopped onion

1/3 c. dried Italian or regular breadcrumbs

1/3 c. finely grated Parmesan cheese

1 lb. lean ground beef

Combine the egg, milk, salt, pepper, Italian seasoning, granulated garlic, parsley, onion, breadcrumbs, and Parmesan cheese together in a medium bowl. Add the ground beef and stir just until combined.

Using an ice cream scoop, form balls and place on a lightly greased rimmed baking pan.

Bake in a pre-heated 400 degree oven for 20-25 minutes or until the balls are baked through. Remove from oven and set aside.

Soup:

2 tsp. extra virgin olive oil

½ c. diced onion   

2 carrots, thinly sliced

2 stalks celery, thinly sliced

2 garlic cloves, finely minced

½ c. dry red wine (I use Gallo Hearty Burgundy)

4 c. beef broth, or more if the soup appears too thick      

¼ tsp. kosher salt

freshly ground black pepper

1 bay leaf

1 tsp. dried Italian seasoning

½ tsp. dried basil

pinch crushed red pepper flakes

1 tsp. Worcestershire sauce

1 (14.5 oz.) can diced tomatoes (preferably Italian)  

4 T. tomato paste, again preferably Italian

1 c. dry macaroni

2 T. chopped parsley

grated Parmesan cheese, for serving (or Pecorino Romero or Asiago)

Heat oil in a medium sized covered pan. Add the onion, carrots, and celery. Cook until the onion is translucent. Add the garlic and cook for 1 minute. Pour in the red wine and cook until almost all the liquid is evaporated. Add the beef broth, salt, pepper, bay leaf, Italian seasoning, dried basil, crushed red pepper flakes, Worcestershire sauce, canned tomatoes (don’t drain), and tomato paste.

Bring to a boil, reduce heat, cover pan, and simmer gently for 30 minutes. Stir periodically. After the soup has simmered for 30 minutes, taste and adjust seasoning (may need more salt).

Add the meatballs and dry pasta, and simmer for about 10 minutes or until the macaroni is al dente. Add parsley, and serve piping hot. Pass the grated Parmesan cheese.  

CREAMY ITALIAN SAUSAGE PASTA

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Because of the coronavirus and being quarantined for God know how much longer, I am being super diligent about cooking with ingredients that need to be used right now! I simply don’t want to go to the grocery store any more often than is absolutely necessary. Even though I was a really good girl this morning and learned how to make masks for us using Mr. Cs handkerchiefs and rubber bands. I still don’t want to leave the relative safety of our home for purchases that could be saved for a later date. I figure the more I stay away from people and places, the more likely I won’t either contract the disease or God forbid, unknowingly spread the disease to my fellow Camano Islanders. (And yes I know there is every likelihood that I will eventually contract the disease. I haven’t been burying my head under my pillow. I read the news and various articles daily. But I have confidence that in time the medical community will come up with a vaccine. And hopefully before that, ways to relieve symptoms and save lives. But for now, I am using the ingredients that I have on hand. Period!)   

The other evening I made stuffed green peppers and used half a pound of bulk Italian sausage from our freezer in the filling. Our local grocery store makes and sells bulk Italian sausage (really good BTW), but only by the pound. (See where I’m going with this?) So I decided to work up a recipe using the remaining half pound that kept calling to me every time I opened the refrigerator door. And because I love Italian food and it being Italian sausage after all, pasta immediately sprang to mind. (The greater question being, when doesn’t Italian food come to mind?) Anyway – I came up with this dish and we both enjoyed it. And it was very easy to prepare. Enough said.

I guess the main thing I want to leave you with, is that this is a perfect time to be inventive. Really delicious dishes often times come from what’s already in your fridge or freezer. And now more than ever, use what you have on hand. I’m not saying you should stop buying groceries. Our economy needs shoppers. But be wise about it. And please be kind. Don’t hoard. Chickens don’t stop laying eggs during a pandemic. Cows still need to be milked. And truck drivers are on the road every day of the week bringing products to our stores, including toilet paper. What the heck was that about anyway? Now chocolate, I could understand hoarding chocolate. But a paper product! Anyway, as always – peace and love to all. And of course – happy eating.

  • 2 tsp. extra virgin olive oil
  • ½ lb. bulk Italian sausage
  • ¼ c. finely chopped onion
  • 1 lg. garlic clove, finely minced
  • pinch crushed red pepper flakes
  • pinch kosher salt
  • freshly ground black pepper
  • 1 (14.5-oz.) can diced tomatoes (preferably Italian brand)
  • ¾ c. whole milk
  • ⅓ c. chopped fresh basil, or more to taste
  • ½ c. grated Parmesan, Pecorino-Romano, or Asiago cheese – plus more for passing
  • ½ c. shredded mozzarella cheese
  • 6 oz. al dente pasta of choice*

In a large frying pan, heat the olive oil. Add the sausage and break it apart with your spatula or a wooden spoon as it browns. Add the onion and cook for a few minutes or until nicely softened. Add the garlic, crushed red pepper flakes, salt, and pepper; cook for 1 minute.

Stir in the diced tomatoes and milk. Bring to a boil, reduce heat, and simmer until the sauce has thickened a bit. Stir in the fresh basil and al dente pasta. (Use a bit of the pasta water if the sauce is too thick. Add pasta water a tablespoon at a time.) Remove from heat and stir in both cheeses. Serve immediately. Pass additional cheese as garnish.

*As always, the success of most hot pasta dishes is in the quality of the pasta. Not necessarily the brand, but more how the pasta is cooked and when the pasta is added to the sauce.

My number one pasta rule: Never make the pasta wait for the sauce to finish cooking. If anything, the sauce can wait for the perfectly cooked al dente pasta to be added right at the last minute.

SOUP AND BREAD FOR DINNER TONIGHT

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During this stressful time of social distancing, self-imposed house arrest, and possible feelings of grief over the future, I want to remind everyone that there are some really easy and delicious recipes on this site. And if there was ever a time to spend some quality time in your kitchen, it’s now. And if there is any food combination that absolutely smacks of home and hearth it’s soup and bread.

I am not going to list all of the soups and bread/muffin/roll recipes that appear on my blog. All you have to do is search under “soup” or “bread” and all will be revealed. But I do want to encourage you to spend time in your kitchen. And if you have children, this is an absolutely perfect time to provide your kids with some rudimentary cooking skills.

However, I have enclosed one recipe for any of you who like me are currently unable to find yeast at your local grocery store or on-line. Luckily I still had a bit in my fridge, so on recommendation from my dear friend Vicki, I mixed up a sourdough starter which is currently residing in my fridge. (And yes the recipe for sourdough starter is already on this blog.) Now I am researching sourdough bread recipes that do not require additional yeast. Will keep you posted. Along with more bread recipes that don’t include yeast at all.

But back to todays’ recipe. I made this soda bread yesterday. It’s stinkin’ easy to prepare and really tasty. And even though you might not have the cheeses mentioned in the recipe on hand, you could use any cheese that can be grated. OK, maybe not Velveeta. But you would want to save your Velveeta for mac and cheese anyway! (Another kid pleaser!)

So build some soup for your family. And of course, some of this delicious and easy to prepare bread.  

And if you live on Camano Island or the Stanwood area and have a large family, I have a couple of pans of BAKED PUTTANESCA WITH BÉCHAMEL SAUCE in my freezer I am willing to give away. The casseroles are in disposable pans and big enough to serve 12 or so hungry people. They were prepared for a before concert meal in January. So no way could they be contaminated. And since we won’t be entertaining large groups of people in the near future, I really don’t want to see them go to waste. But please read the recipe on this site before you make a decision. The ingredients might not be right for your family. These are meatless casseroles, but believe me, they are really tasty. So first come, etc. etc. My email address is: apcarr08@wavemail.com. Peace, love, and good health to all.

PARMESAN AND BLACK PEPPER SODA BREAD  

  • 2 c. all-purpose flour, plus more for kneading (I use unbleached all-purpose flour)
  • 1 tsp. baking soda
  • ¼ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper, plus more to sprinkle
  • ¾ c. grated Parmesan, Pecorino-Romano, or Asiago cheese
  • 1 c. buttermilk or buttermilk substitute (see “how to” below)
  • 3 T. melted butter, divided (I use unsalted butter)

 In a large bowl, whisk the flour, baking soda, salt, and pepper together. Stir in the Parmesan cheese.

In a small bowl, whisk the buttermilk and 2 tablespoons of the melted butter together. Add to flour mixture; mix just until combined. Sprinkle the top with a bit of additional flour, then carefully turn the dough so it is coated on all sides with flour. Then knead it a few times just to bring the dough together. Shape the dough into a 6-inch domed round. Place the dough on a baking sheet lined with parchment paper.

Using a serrated knife, score the top of the round into 8 pieces. The cuts should be quite deep. Brush the top with the remaining 1 tablespoon of melted butter. Lightly sprinkle with just a grind or two of pepper.

Bake in a pre-heated 375 degree oven for about 30-35 minutes or until nicely browned and the internal temperature reaches 210 degrees. (I use my instant-read thermometer to take the breads temperature.) Remove from oven and set aside to cool before cutting into wedges and serving.

Please note: If you are a rosemary lover, you could add 1-2 teaspoons of chopped fresh rosemary to the flour mixture. Yum!

BUTTERMILK SUBSTITUTION

To replace 1 cup of buttermilk, pour 1 tablespoon of fresh lemon juice or white vinegar in a 1 cup measurer. Pour enough milk (preferably whole milk) to reach the 1 cup mark. Stir and allow to sit for about 5 minutes.